(UPDATE: Kelley's Courtyard closed on September 23, 2014, Chef Michael Gass sold the Kelley's Courtyard location. I know I miss them! The good news: We can still make Granny Mutt's Blueberry Squares!)
Did you know that Blueberries are now the Peach State's top fruit crop? Yep! I'm not sure of the latest figures, but in 2010, blueberries brought Georgia almost three times more revenue than peaches.
We recently spent time with our friends, the Carters, who grow blueberries in South Georgia.
They gifted us with a gallon of their delicious hand-picked berries! We have been in Blueberry Heaven ever since, enjoying our berries!
We have savored berries in salads, on ice cream, and in smoothies. I froze a portion of our berries so we can enjoy a taste of summer later in the year! The last of our fresh blueberries gave me a great reason to try one of my favorite desserts from Kelley's Courtyard Cafe in Fernandina Beach, Florida: Granny Mutts Blueberry Squares with Blueberry Compote. The recipe is in The Art of Dining Amelia Island by Joy Bateman.
If you want to take advantage of the fresh blueberries that are in season now, and experience your own version of Blueberry Heaven, try Granny Mutt's Blueberry Squares! I am printing the updated recipe, with permission from Kelley's Courtyard.
GRANNY MUTTS BLUEBERRY SQUARES
Yield: 16-24 generous portions!
1/2 lb. unsalted butter
2 cups brown sugar
2 cups granulated sugar
4 tsp. vanilla
4 cups flour
4 tsp. baking powder
1 tsp. salt
2 cups fresh blueberries
2 cups chopped nuts of your choice (Optional--I omitted this time.)
Melt butter in a saucepan. Remove from heat and stir in remaining ingredients in the order they are listed. Fold in blueberries, and nuts if desired, last. Spread better into a well-greased half sheet pan (approximately 12 1/2 by 18 inches.) Generously sprinkle top of blueberry squares with cinnamon sugar mixture. Bake at 350 degrees for approximately 30 minutes, or until done.
Serve warm with Blueberry Compote if desired. The bars are GREAT with our without the sauce!
1 cup granulated sugar
1 cup blueberries
1/4 cup water
1/2 cinnamon stick
Bring all ingredients to a boil in a sauce pan over medium high heat and simmer for approximately ten minutes until liquid is reduced. Stir to prevent sticking. Remove cinnamon stick. Serve over ice cream and Granny Mutt's Blueberry Squares. (Note: To increase the compote recipe, use equal parts sugar and blueberries, and add water accordingly.)